Wheat Rolls

Ingredients

• 2 cups scalded milk
• I yeast cake
• 4 tablespoons butter or shortening
• ¼ cup lukewarm water
• 2 eggs well beaten
• 2 tablespoons brown sugar or honey
• 2¼ teaspoons salt
• 6 cups wheat flour (approximately)

Method

1. 1

   Scald milk with shortening, pour over sweetening and salt.

2. 2

   Add dissolved yeast and beaten eggs.

3. 3

   Mix in sifted flour until a stiff dough forms.

4. 4

   Let rise until nearly double, punch down, knead, and shape into rolls.

5. 5

   Let rise again and bake at 425° for 15 to 20 minutes.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 10. The excerpt below is the record exactly as published.

Wheat Rolls 2 CUPS SCALDED MILK I YEAST CAKE 4 TABLESPOONS BUTTER OR SHORT- V4 CUP LUKEWARM WATER ENING 2 EGGS WELL BEATEN 2 TABLESPOONS BROWN SUGAR OR § CUPS WHEAT FLOUR (APPROXI- HONEY MATELY) 214 TEASPOONS SALT 24 COOKING WITH WHOLEGRAINS Scald milk with shortening, then pour over sweetening and salt. When lukewarm add the yeast dissolved in the lukewarm water and after that the well beaten eggs. Sift the wheat flour, measure and sift into the liquid using about 4 cups to start with. Mix well and add enough more wheat flour | to make a dough as stiff as you can have it but still be able to beat with a spoon for two minutes. | Cover closely and allow to rise in a warm place until almost double. Punch down and let rise again. The punching down process is important as it prevents stretching of the dough. | Knead until light and elastic. Mold into rolls of any desired shape. Cover with a damp cloth and let rise until light. Bake at 425° 15 to20minutes. This recipe makes 2 dozen rolls. French Brioche I YEAST CAKE 34 POUND BUTTER 14 CUP LUKEWARM WATER 2 TEASPOONS SALT

Cook this with the app: pantry check, scaling, and the assistant.